Spicy and thick with chicken.....An absolutely delicious recipe. If you like it really hot, leave the seeds and the veins in the jalapeño.

For the Ancho Chile Paste:

• 1 ancho chile
• 1/2 cup boiling water

For the Soup:

• 1 tablespoon unsalted butter
• 1 yellow onion, chopped
• 1 tablespoon garlic, chopped
• 2 cups canned diced tomato in puree, drained
• 1 jalapeño, seeded and minced
• 2 4-ounce cans chopped mild green chilies
• 2 cups corn kernels (fresh or frozen)
• 1 tablespoon cumin
• 1 tablespoon ancho chile paste (see above)
• 2 teaspoons chili powder
• Salt & pepper, to taste
• 6 cups chicken broth
• 4 cups cooked chicken breast, shredded
• 1/4 cup fresh cilantro, chopped

For the Garnish:

• 2 cups tortilla chips, crushed
• 2 large avocados, peeled and diced
• Sour cream

To make the chile paste, remove the stem and seeds from the ancho chile. Toast the chile in a dry skillet over medium heat until fragrant, about a minute or so. Place the chile in a bowl and cover with boiling water. Rehydrate for 20 minutes. Purée the chile in a blender with just enough of the soaking liquid to make a thick paste. Makes about 1/4 cup of chile paste. Set aside.

To make the soup, melt the butter in a large stockpot over medium heat. Add the onions and sauté 5 minutes. Stir in the garlic and sauté 5 minutes more or until the onions are tender.

Stir in the tomatoes, jalapeño, green chiles, corn, ancho chile paste and spices and cook 3 minutes. Season to taste with salt and pepper.

Stir in the chicken broth and increase the heat to medium to bring to a boil. Reduce the heat and simmer for 20 minutes. Stir in the chicken and cilantro and simmer for a few minutes more to heat the chicken through. Adjust the seasonings.

Ladle the soup into warm bowls. Garnish with tortilla chips, avocado and sour cream.

Serves 6

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